This halloumi is a little different, traditionally a rubbery, malleable cheese, this halloumi bucks the trend and is very rigid and pocked with holes, which gives it, its volcanic name. High in salinity, the halloumi almost crumbles when shallow fried. To reduce the saltiness simply bath in a water bath for 10-20 mins prior to cooking. Great served in salads, a vegetable medley or with avo on toast for brunch.
Pre sliced blocks come in approx 180g or 225g blocks